Thursday, August 20, 2009

Peruvian Pulled Pork

This is my version of a dish I first had at Cheeseburger in Paradise, which is sadly no longer on the menu. I combined several recipes I found around the interwebs to come up with something similar. Caution- the tumeric in the marinade will stain cloth, and even some light-colored countertops! Wear an apron, and handle the marinade over the sink, or you may regret it!

I use this deliciously savory pork for sandwiches: spread split crusty rolls with garlic/onion butter and lightly toast, layer with pulled pork, caramelized onions, and sharp cheddar cheese, then toast again to heat through and melt cheese. It's incredible.

2 1/2 lbs pork shoulder
1/4 C white vinegar
1/4 C water
1 Tbsp ground turmeric
1 Tbsp ground cumin
1/2 tsp garlic powder
1 tsp salt or to taste
1/4 tsp ground black pepper or to taste

Remove the bone and skin from the pork shoulder and cut the meat into several baseball-sized chunks. Place in slow cooker.
Whisk together remaining ingredients and pour over pork in slow cooker. Cook on low 6-8 hours or overnight, or high 4 hours, or until the meat is falling-apart tender. Remove pork from cooking liquid and allow to cool slightly, then shred with 2 forks (or your fingers). Use in sandwiches or burritos.

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